5. Olive oil and coconut oil
Olive oil is great for drizzling over salads and already-roasted vegetables, but don't cook with it. It has a very low tolerance for heat and, when heated above its threshold, breaks down and produces potentially harmful chemicals. So just use olive oil cold for added flavor and cook with coconut oil, butter, ghee or avocado oil, all which have a higher tolerance for heat.
6. Coconut flour, rice flour and gram (chickpea) flour
These gluten-free flours are my staples for baking or thickening foods like sauces.
7. Brown rice, pasta or noodles or rice paper wraps
These can be great for occasional treats and certainly useful if you're trying to wean your household off gluten containing-products. They are still a form of sugar to your body so use occasionally, not daily.
This is a useful seed (not grain) that can be a good alternative to rice or couscous. It can cause digestive issues for some people and it's not something I eat often, but I do have it for odd occasions. Quinoa is naturally gluten-free and a rich source of protein so it's good for vegans and vegetarians.
9. Himalayan pink sea salt crystals
The most natural form of salt available with the highest mineral content.
10. Good-quality coffee
If you have the caffeine habit, then invest in good quality, organic coffee. I encourage you to keep it to a maximum of two cups per day and avoid adding anything to it.